Before you cook wine, remember that the process of preparing it is long and painstaking, which includes:
Fruit harvesting;
Preparation of the basement;
Rapid fermentation of raw materials;
Quiet fermentation;
Adding sugar and re -defending wine;
Filtering of finished products;
Defending wine for gaining a fortress;
Wine use.
Preparation of the basement
As a rule, winemaking at home involves the presence of a basement. This is a prerequisite. Since the basement is needed primarily for storage of wine, as well as for its secondary production.
Also note that the basement should have the same temperature. Moreover, for storing wine, the perfect temperature is not higher than + 16 degrees. If the temperature in the basement is higher, this will first harm the guilt.
Every year, before starting the production of wine, the basement must be cleaned and smoked and only after that you can move the wine into the basement. It is smoked with special sulfur checkers. This kills harmful microorganisms and any mold of the basement.
Fruit harvesting
Further, the process of preparing wine itself.
So, before starting, you need to collect any fruit to winemaking. Great wine is made of cherries, grapes, mulberries and currants. The collected products should be rinsed in clean water and put in a container so that the fruits are dried up from bathing.
If the wine has to be made from grapes, you need to cut off all its berries and place in a pre -prepared glass container, where grapes must be transferred. This can be done with both hands and a special crowded. Sometimes for a homogeneous mass, fruits can be passed through a meat grinder.
The rapid fermentation of raw materials
The placed fruit mass remains in glass containers until it completely throws. To find out that the liquid was thrown, you need to put on and fix the usual rubber glove for each container. At the time of fermentation, it is inflated. If the fermentation process is over the rubber glove with the container will simply hang.
After stormy primary fermentation, the wine must be moved to the basement. In the basement, the wine plays, that is, slow fermentation occurs. Basically, the wine plays out two, or even three months. Usually for the New Year the wine is ready.
Quiet fermentation
After that, the bulk of the wine must be drained without sediment and left for a while for full readiness. The wine should finish. The fermentation process is visible with the naked eye. If the liquid has a muddy shade, this means that the wine also runs. But, as soon as the liquid was brightened, it became transparent, this is a sign that the fermentation process has passed.
The main ingredient is Sakha
The next step is to add sugar. Sugar is added to taste. Usually three liters of wine are gender 250 grams of sugar. But before adding sugar to wine, it must be dissolved in a small amount of water. And add ready -made sweet water to every jar of wine.
Filtering of finished products
After which the wine is left for a few more weeks. As with sugar hit the process of slow fermentation resumes. True, it does not last long, about 10-15 days.
Defending wine for gaining fortress
The liquid was clouded again, it means the process has gone. When the wine became transparent in bright wine is ready. It can be drained in a clean container. It is better if it is banks no more than 10 liters. Pour the wine through gauze folded threefold. This will not allow you to get into finished products that have formed sediment.
Homemade wine is ready
After that, banks with pure wine are tightly closed, insisted and already in the New Year to good young wine you can treat friends.
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